Matcha Pancakes with Vanilla for two

By Amy Barrett | @chocdaisy
1 June 2017


1 scoop of True Protein Instant Oats
1/2 cup GF flour or regular all purpose flour
2 tsp baking powder
1 scoop of True Protein Matcha
1 scoop of Vanilla True Protein WPI90
Pinch of  Himalayan Pink Rock Salt Powder
1 tbsp coconut sugar
1 cup of butter milk or milk with 1 tbsp apple cider vinegar sat for 5 minutes (this makes butter milk and lightens your pancakes)
2 tbsp coconut oil, melted


Heat your pan. If you are having the blueberry sauce, start that now so it can summer while you make your pancakes.
Combine the dry ingredients, mix the wet ingredients together with the dry.
Fry on medium heat in a little coconut oil until bubbles appear, flip and cook on other side.

Blueberry sauce

1 cup of frozen blueberries
1 tbsp water
1 tbsp rice malt syrup
1 scoop of Vanilla True Protein WPI90
2 tsp cornflour mixed with 3 tbsp water


1. Pop the blueberries in a small saucepan along with the water, simmer on medium heat.
2. It will take about 5 minutes till the juices start to come out of the berries.
3. Once they have softened, add the rice malt syrup & vanilla.
4. Once they have softened nicely stir through the cornflour mix until glossy and thickened.
5. Serve over your pancakes with some Greek yogurt or coconut yogurt for a dairy free option.


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